Go Back
+ servings
A hand holding up a flourless raspberry oatmeal muffin.
Course Breakfast, Snack

Healthy Raspberry Banana Oatmeal Muffins Recipe

By: Elysia
Servings 16 -18 baked oatmeal hearts
Mornings just got a whole lot more tasty with these easy and healthy raspberry oatmeal muffins! This fun baked heart-shaped snack or breakfast is kid-friendly, low in sugar and perfect for babies and toddlers! They’re perfectly-portioned, making a healthy grab and go breakfast or snack that’s great for the whole family...and perfect for Valentine's Day too! {gluten-free & vegetarian}
Prep Time 10 mins
Cook Time 23 mins
Total Time 33 mins


Dry ingredients:

  • 2 cups rolled oats (can sub in certified gluten-free oats if necessary)
  • 1/2 cup ground oat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup mini dark chocolate chips (optional)

Wet ingredients:

  • 2 overripe bananas mashed (about 2/3 cup mashed banana)
  • 2 eggs
  • 1 cup of milk use whole milk for babies and preferred milk for older children and adults
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup fresh or frozen raspberries or about 3 raspberries per cup


  • Preheat oven to 350 degrees F.
  • In a large bow, mix all of the dry ingredients together.
  • In a medium bowl, mash the banana until mostly smooth. Add the remaining wet ingredients other than the raspberries. Mix to combine.
  • Add the wet ingredients to the dry ingredients. Mix until combined.
  • Evenly distribute the mixture among approximately 16-18 silicone heart shaped cups or regular silicon muffin cups, filling each cup almost to the top. You can also bake the mixture in an 8x8 inch baking dish if you prefer to cut the mixture into bars.
  • Top the cups evenly with the raspberries pressing gently so that they sink into the oatmeal mixture. If the raspberries are large, you may wish to break them into smaller pieces before pressing them in.
  • Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow the cups to fully cool before removing from the muffin pan.


  • Use overripe banana to enhance the flavour and sweetness of these muffins. These muffins are not super sweet, so if you prefer a little more sweetness, I recommend adding the chocolate chips.
  • You can mix the raspberries into the wet batter if you prefer. I just find they hold their shape better if you press them in right before baking. 
  • If your raspberries are extra large, I recommend breaking them in half or thirds before pressing them into the oatmeal mixture so that the raspberries are more evenly distributed and don’t overtake the cups. 
  • If you don’t have a silicone heart-shaped muffin pan, you can find one here. You can also use a regular muffin tin lined with silicone baking cups or sprayed with non-stick cooking spray. Alternatively, you can bake the oatmeal mixture in a square 8x8 inch baking dish and cut the mixture into squares or rectangular bars.
  • If you bake the oatmeal muffins in a heart-shaped silicone pan or in individual heart-shaped cups, I recommend placing them on a baking sheet to make it easier to place in and remove from the oven.
  • If making these baked oatmeal cups for little ones under the age of one, you may wish to skip the maple syrup and salt to limit added sugar and sodium.


Calories: 113kcalCarbohydrates: 19gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 82mgPotassium: 169mgFiber: 2gSugar: 7gVitamin A: 70IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!